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Lab M spoils its customers so their foodstuffs don’t!

Lab M ensures that its customers are spoiled for choice when it comes to the range of both traditional and chromogenic culture media products available for the isolation and identification of yeasts and moulds in foodstuffs.

Lab M ensures that its customers are spoiled for choice when it comes to the range of both traditional and chromogenic culture media products available for the isolation and identification of yeasts and moulds in foodstuffs. Food spoilage by yeasts and moulds can be both expensive for manufacturers and a health hazard for consumers. Lab M products for culturing these organisms include: Yeast Extract Dextrose Chloramphenicol Agar for the isolation of yeasts and moulds in milk and milk products; Wort Agar and Broth for testing butter; and, Oxytetracycline Glucose Yeast Extract Agar, Potato Dextrose Agar and Rose Bengal Chloramphenicol Agar for use in a wide ranges of food types. Widespread in nature, yeasts and moulds pose a contamination risk to foodstuffs during processing, packaging and storage. It is therefore critical that manufacturers take measures to identify and control potential routes of contamination. All of Lab M’s specialist yeast and mould media are designed to help in maintaining a safe, healthy and cost-effective environment for food production. The company’s product range is backed by extensive industry understanding and dedicated customer support.

Article first published : 11/2/2010